February 2024 Newsletter

February 2024 Newsletter

Welcome, we hope you enjoy reading our February 2024 newsletter. If you would like to receive these emails directly into your inbox then click the link at the bottom of this post to sign up. ...read more

 How Giuseppe Conquered Dough with the Paramount BM30HAT3PS 30 Litre Planetary Mixer

How Giuseppe Conquered Dough with the Paramount BM30HAT3PS 30 Litre Planetary Mixer

Giuseppe's hands, weathered and strong, kneaded the pizza dough with practised ease. But beneath the surface, a worry gnawed at him. His pizzeria, a haven for Sydney's pizza aficionados, was booming. The aroma of wood-fired pizzas danced out onto the street, enticing customers with the promise of culinary magic. Yet, the magic came at a cost. The hand-kneading, while artisanal, was time-consuming. His passionate but overworked staff struggled to keep up with the ever-growing demand. ...read more

Turning Up the Heat on Efficiency: Stewart's Story of Culinary Triumph

Turning Up the Heat on Efficiency: Stewart's Story of Culinary Triumph

The Culinary Conundrum: Stewart's Busy Kitchen and the Quest for Consistency; Waldorf Bold RNLB8600G-CD Low Back Gas Cook Top 6 Burner Stewart Dios, the maestro of Parramatta's culinary scene, juggles plates like a seasoned circus performer, his smile as warm as the ovens that birth his culinary creations. But beneath the jovial banter and sizzling pans, a silent war rages. The enemy? Time. That elusive thief steals precious moments of consistency, quality, and sanity from his bustling restaurant. ...read more

The Heat of the Kitchen: A Story of Transformation with the Rational ICC61 iCombi Classic Combi Oven

The Heat of the Kitchen: A Story of Transformation with the Rational ICC61 iCombi Classic Combi Oven

...read more

T-Bone in 14 Minutes? Josper Charcoal Oven Your Speed Demon Cooks Like a Boss

T-Bone in 14 Minutes? Josper Charcoal Oven Your Speed Demon Cooks Like a Boss

Roxy, the fiery chef of "The Charred Skillet," poured her heart onto every sizzling plate. Her Crows Nest steakhouse was a haven for carnivores, where the air crackled with the magic of open flames and the aroma of charcoal-kissed meat. Roxy faces a constant battle – cooking the perfect steak, ribs, and burgers on coals indoors without the smoke. It's a challenge every passionate chef like Roxy knows all too well. ...read more

Happy New Year 2024

Happy New Year 2024

The team at SCK would like to wish everyone a happy and prosperous new year for 2024. ...read more

Kiss the Gas Goblins Goodbye: Why Induction is the Future of Sustainable Cooking

Kiss the Gas Goblins Goodbye: Why Induction is the Future of Sustainable Cooking

Marcus, the bronzed maestro of Manly's hottest eatery, "Burnt Butter," had a secret. It wasn't a hidden spice blend or a grandma's marinara recipe. It was a battle raging within his fiery kitchen – a war against scorching gas bills, stifling summer heat, and mountains of greasy exhaust. He dreamt of serving up sustainable seafood platters without scorching the planet, but his trusty old gas burners were like sun-guzzling dragons, hungry for both energy and a clean conscience. ...read more

The Sizzling Solution for Your High-Pressure Kitchen: The Luus 2 Open Burner Compact Waterless Wok

The Sizzling Solution for Your High-Pressure Kitchen: The Luus 2 Open Burner Compact Waterless Wok

Meet Jimmy Somsak: A Thai Chef with a Problem Imagine you're Jimmy Somsak, a 43-year-old Thai restaurant owner in Dee Why, Sydney. Your restaurant buzzes with activity, your staff dart around the tight kitchen, and the air is filled with tantalising aromas. ...read more

Crispier Profits: The VITO Oil Filtration Magic in Your Fryer!

Crispier Profits: The VITO Oil Filtration Magic in Your Fryer!

Jeff faced the constant struggle of keeping his fryers running efficiently. The fresh, local ingredients he prided himself on deserved the best. But, the reality of commercial deep frying was far from ideal. As lunch rush orders piled, he watched his overworked cook struggle with baskets splashing in tired, dirty oil. He knew the oil was only good for so many fries before it had to be changed, but his razor-thin margins made frequent replacement impractical. ...read more

72% Of Aussies Agree Australia Is Still The Lucky Country

72% Of Aussies Agree Australia Is Still The Lucky Country

The Australian Pulse Research: 72% Of Aussies Agree Australia Is Still The Lucky Country Australia still holds its standing as “the lucky country” among Australians, with 72 per cent agreeing that it is, 15 per cent unsure, and 13 per cent saying it isn’t. But while most think they are lucky, ...read more